Selection and characterization of a PatagonianPichia kudriavzeviifor wine deacidification

Abstract

Aims The purpose of this study was to select autochthonous yeasts with metabolic ability to degrade L‐malic acid for its potential use in young wine deacidification. Methods and Results Fifty seven Patagonian nonSaccharomyces yeast of oenological origin were identified by conventional molecular methods and tested in their capability to grow at the expense of L‐malic acid. Only four isolates belonging to Pichia kudriavzevii species showed this property, and one of them was selected to continue with the study. This isolate, named as P. kudriavzevii ÑNI15, was able to degrade L‐malic acid in microvinifications, increasing the pH 0·2–0·3 units with a minimal effect on the acid structure of wine. Additionally, this isolate produced low levels of ethanol, important levels of glycerol (10·41 ± 0·48 g l−1) and acceptable amounts of acetic acid (0·86 ± 0·13 g l−1). In addition, it improved the sensorial attributes of wine increasing its fruity aroma. Conclusions The selection of yeasts for oenological use among nonSaccharomyces species led to the finding of a yeast strain with novel and interesting oenological characteristics which could have significant implications in the production of well‐balanced and more physicochemical and microbiological stable young wines. Significance and Impact of the Study The use of P. kudriavzevii ÑNI15 as mixed starter with S. cerevisiae would eliminate the cultural and cellar operations undertaken to adjust the musts acidity, therefore improving wine quality and reducing production costs.

Yeasts found in vineyards and wineries

“…Other members of this genus have also been been recently tested to produce wines with distinctive volatile composition and/or sensory profile. P. kudriavzevii has shown potential to deacidify wine reducing malic acid concentration; at the same time these wines showed higher scores for 'fruit' and 'cooked pears' sensory attributes compared with those using S. cerevisiae alone (del Monaco et al, 2014). Like M. pulcherrima, P. fermentans has also been shown to produce increased concentrations of mannoproteins in laboratory trials in synthetic must and may therefore also have potential in enhancing wine taste and mouth-feel (Domizio et al, 2014).…”

Evaluation of Fermentation Products of Palm Wine Yeasts and Role of Sacoglottis gabonensis Supplement on Products Abundance

“…Previous isolation of C. ethanolica and C. tropicalis have been reported from damaged plant tissue of oil palm tree [28] and this could be the source of the organism in the drink. Although their role in palm wine fermentation has not been well defined, Pichia species are associated with wine production [29] and can produce important levels of glycerol, which increases the fruity aroma of wines [30]. It has been reported that C. tropicalis is a common spoilage yeast [31] and a biofilm former [32] which may enable it to persist in the palm wine production environment.…”

Apple bagasse as a substrate for the propagation of Patagonian wine yeast biomass

“…For this reason, our objective was to characterize a culture medium based on red apple bagasse and to test its use for the biomass production of indigenous yeasts of Comahue region belonging to the species S. cerevisiae and P. kudriavzevii , with proven aptitude for oenological use (del Mónaco et al . ,b, ).…”

“…In a globalized international market with oversupply, high quality and regularity are essential conditions to maintain and improve competitiveness in the niches already won and to captivate new ones (del Mónaco et al . 2014a).…”